french apple tart

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Tarte tatin

all-butter puff pastry

plain flour,for dusting

dessert apples(about 900 grams/2lb),

golden caster sugar

please!)

Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.

Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.

To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.

Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream

French-Style Apple Tart (Tarte Tatin) Recipe by Tasty

puff pastry, thawed

water

sugar

unsalted butter

vanilla ice cream,

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Tasty

Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.

Peel and quarter the apples, using a spoon or melon baller to remove the cores.

In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.

Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.

Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.

Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.

Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.

https://vid.tasty.co/output/25820/mp4_640x640/1488914214

As is true with all of Julia Child's recipes, Tarte Normande aux Pommes is perfect. It's not too sweet, and has the perfect blend of apples and custard.

Tarte Normande aux Pommes (Julia Child's Custard Apple Tart adapted from Mastering the Art of French Cooking, Vol. 1, p 637)

pastry shell placed

Granny Smith apples

(2.33 ounces, 65 grams) granulated sugar

cinnamon

egg, room temperature

(1.25 ounces, 35 grams) all-purpose flour

(4 ounces, 113 ml), heavy cream

Tablespoons (1.5 ounces, 43 ml) Calvados

confectioners' sugar

Preheat oven to 375° F.

Peel, quarter and core the apples. Cut in to 1/8-inch lengthwise slices. Toss the apples in a bowl with the sugar and cinnamon. Allow to sit for 10 minutes. Arrange apples in the pastry shell. Bake in the upper third of a preheated 375° F oven for 20 minutes, or until they start to color and are almost tender. Remove from oven and let cool while preparing the custard.

Apples

Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon, about 5 minutes. Beat in the flour, then the cream, and finally the Calvados or cognac. Pour the mixture over the apples. It should come almost to the top of the pastry shell.

Return to the oven for 10 minutes, or until the custard begins to puff.&nbsp;

Custard

Remove from oven, and sprinkle on the confectioners' sugar. Return to the oven for 15 to 20 minutes more. The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.

Slide tart onto a rack or serving dish. Yield: 6 servings. (See Note 2)

Other

This rustic French apple tart features thinly sliced apples layered over a generous bed of apple sauce, all baked in a flaky pie crust. It&#039;s a simple and affordable Fall dessert that will surely be a hit with the entire family!

French Apple Tart

all-purpose flour

vegan butter (softened)

tsp vanilla extract

apples (Gala, Golden Delicious,

apple sauce

granulated sugar (for topping)

butter

Preheat the oven to 350 °F (175°C).

Knead the dough. Add the flour, sugar, softened butter, salt, and 2 tablespoons of water to a stand mixer or large mixing bowl. Knead on low, using the paddle attachment for 30-50 seconds or until it forms a dough. If the dough appears too crumbly, add an extra tablespoon of water.

Flatten the dough. Shape the dough into a ball and place it on a layer of parchment paper. Top with another layer of parchment paper and flatten the dough into a 10-inch round using a pastry roller.

Press into a pie pan. Lightly grease an 8-inch pie pan with butter. Transfer the flattened dough to the pie pan and press it into it. Cut off the excess dough. Prick the bottom of the dough multiple times with a fork.

Pie crust

Prepare the apples. Peel and core the apples. Slice them into 1/4-inch thick slices. Set aside.

Spread the applesauce. Combine the applesauce with the tablespoon of sugar. Pour the sweetened applesauce into the pie crust and spread it into an even layer.

Arrange the apples. Starting from the outside, layer the apple slices in a concentric circle over the apple sauce. Try to layer them tightly, as they will shrink a bit during baking.

Top with sugar and butter. Generously sprinkle the apples with the granulated sugar. Add small butter cubes on top of the apples.

Bake. Finally, bake the apple tart for 40-45 minutes in the bottom rack of your oven.

Let it cool before enjoying it slightly warm, or chill it for a few hours in the refrigerator. This apple tart will keep for up to 5 days in the refrigerator.

Filling

I can't wait to try making it. I bet it would taste divine served with a glug of maple syrup.

Apple tart is my family favorite dessert. I must try it. Thank you Thomas.

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Top 4 french apple tart recipes from across the web

The most viewed french apple tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tarte tatin

French-Style Apple Tart (Tarte Tati...

Tarte Normande aux Pommes (Julia Ch...

French Apple Tart

The most viewed french apple tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine